Smoked Salmon Chowder Recipe -
Smoked Salmon Chowder Recipe

Smoked Salmon Chowder

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"This chowder absolutely pops with flavor! It's balanced, yet intense."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
  2. Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
  3. Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
  4. When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2007

This is a very good chowder and I'm always looking for seafood chowders. I halved the recipe and still ended up with a 5 quart dutch oven quite full. I didn't have any fish stock, so instead I used two cans of chicken broth. The only other change I made was that I backed way off on the pepper and the dill, only a teaspoon each. (To each his own.) This turned out very well, very rich full bodied flavor and very satisfying. The flavors of the bacon, veggies and salmon all came through together without needing so much spice, otherwise I would have given it a 5. I will put this in the rotation and the only change I would make would be to use the fish stock. Wife was happy and said to put it in the "do again" file. Thanks for the recipe and thanks for THE ABSOLUTE BEST cooking website.

Most Helpful Critical Review
Nov 30, 2010

I'd neglected to read the comments before making it so I ended up with more chowder than my family can eat - or wants to eat. I should have left out the lemon juice. It made the soup a little too sour. No one in my family liked the chowder, and at least one member refused to eat it at all.

Jul 14, 2008

Loovvved this recipe! Used chicken broth instead of fish broth and a few extra of some of the veggies, but followed the spice ratios, etc. We were going to give some to our upstairs neighbor for lending us a corkscrew... but can't bear to part with one drop!

Dec 28, 2009

This makes a really large batch and I didn't have some of the ingredients. Plus, I wanted to use some left-over salmon I had made a couple of nights ago. I also used chicken broth as many other readers had done. In addition, I had the dill weed but it didn't seem appealing so I substituted it with freshly chopped kale which really was superb. The recipe offers the option of adding wine and lemon. I did this and found it really improved overall taste. Here is the ingredients I used which turned out excellently: 5 slices bacon 1 lrg onion carrots 1/2 cup water chkn broth sea salt pepper 1 cup kale 4 red potatos sliced 1 cup butter 1 cup flour 1 pint half-n-half 3/4 wine 1/4 lemon 1 pound left-over salmon Really was an excellent chowder. Thanks for sharing!

Nov 11, 2010

I did a little revising, and knocked out tons of fat and calories. Left out the butter and added a can of 1% evaporated milk. This is a winner, and is now a staple in our freezer.

Jul 26, 2010

This was awesome! I wanted to make this for dinner, but knew that I would be short on time in the evening, so I tried it in my slow cooker. I cooked the bacon, onion & celery in a pan as directed, then added it to my slow cooker with the water, chix stock that I subbed for fish stock, and spices. Once that mix had a chance to heat up, I added the roux, gave it an hour or so to thicken, then threw in the remaining ingredients of Salmon, corn, etc. I like my chowder w/ a wee little kick, so I also added a little cayanne pepper & paprika. The finished recipe made a ton of chowder... more like 10 - 12 servings, and was a huge hit with my husband & bro-in-law.

Nov 22, 2010

Loved loved LOVED this! So did my neighbors who asked for the recipe. I made a few changes: · It says to add 1.5 tablespoons (!) of freshly ground black pepper. Thinking that had to be a mistake and fearing ruining the recipe, I used only about one teaspoon, and after the taste test didn't feel the need to add more. · To cut the fat, instead of 1 cup of butter I used 1/2 cup of Earth Balance (vegetable oil product that tastes remarkably like butter) to create the roux. If you do this, the roux will be too thick to pour and you’ll need a BIG skillet and will need to gradually add a lot of the milk until it’s a consistency that you can add to the soup. · Instead of milk I used half 2% milk and half 1/2&1/2. · I did use the (optional) white wine. That’s an absolute must! · Note-the recipe says it makes six servings. It was more like a dozen servings!

Dec 16, 2007

I cut this recipe in half and it made a whole lot. It was very good and my husband hates salmon. He said it was REALLY good even after he found out what it was. Restaurant quality!


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  • Calories
  • 1144 kcal
  • 57%
  • Carbohydrates
  • 93.1 g
  • 30%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 63.3 g
  • 97%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 2405 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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